Beef Stew And Dumplings
Makes / serves: 6 portions
Your method, with draft quantities
Method
- Prepare stew until beef is tender and gravy slightly looser than pie filling.
- Nestle dumplings on top.
- Cover and simmer gently or return to oven for 20–25 minutes until dumplings cooked throughout.
- For golden tops, uncover for a final 10 minutes.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Beef Stew Filling
6 portions. Use the amount specified in the main recipe.
- 1kg braising beef or brisket, 4cm chunks.
- 2 tbsp oil.
- 1 onion.
- 2 celery sticks.
- 3 carrots.
- 4 garlic cloves.
- 2 tbsp tomato purée.
- 40g flour.
- 500ml beer.
- 500ml beef stock.
- 2 bay leaves.
- 3 thyme sprigs.
- salt and pepper.
- Brown beef in batches.
- Soften chopped vegetables, add garlic and purée, cook 1 minute.
- Stir in flour for 2 minutes, then beer gradually, scraping the pan.
- Add stock, beef and herbs.
- Cover and braise at 140°C fan for 3–4 hours until tender.
- Remove lid near end to thicken.
- Remove herb stalks and bay leaves.
- For pie, reduce to a thick filling then cool.
Suet Dumplings
8 small dumplings. Use the amount specified in the main recipe.
- 100g plain flour.
- 50g suet.
- 1 tsp baking powder.
- pinch salt.
- 60–75ml cold water.
- Mix flour, suet, baking powder and salt.
- Add enough cold water to make a soft dough without kneading heavily.
- Divide into 8 balls.
- Place on gently bubbling stew, cover and cook 20–25 minutes until fluffy and cooked through.